Lasagne alla bolognese

Name: Lasagne alla bolognese
Total time: 14400 s
Yield: 4 - 6 servings
Cuisine: British
Ingredients: For the ragù:; 200 g beef mince; 200 g pork mince; 50-60 g soffritto of diced carrots, onions and celery; Glass red wine; 250 ml passata sauce - see my recipe if you want to make it; Olive oil; Salt and pepper; 40 ml milk; For the bechamel:; 100 g flour; 100 g butter; 1 litre full fat milk; Sprinkle of nutmeg - optional; Pinch salt; Other ingredients:; 100 g parmesan; 250 g Fresh lasagne sheets with spinach

Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy

Italy

This is the traditional recipe which comes from Bologna. It's made with fresh lasagne sheets made with spinach. The history and origin of this dish dates back centuries to Roman times. Obviously not how we know it today. It was more or less pasta sheets layered with meat. Then in the 14th century came the introduction of cheese and then much later tomatoes, bechamel and egg pasta with spinach. There are of course variations across Italy. But if you want the real lasagne, this is it #mycookbook #italian #lasagne #dinner #mainmeal

Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy

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Ingredients

4 hours

4 - 6 servings

For the ragù:
200 gbeef mince
200 gpork mince
50-60 gsoffritto of diced carrots, onions and celery
Glassred wine
250 mlpassata sauce - see my recipe if you want to make it
Olive oil
Salt and pepper
40 mlmilk
For the bechamel:
100 gflour
100 gbutter
1 litrefull fat milk
Sprinkle of nutmeg - optional
Pinchsalt
Other ingredients:
100 gparmesan
250 gFresh lasagne sheets with spinach

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Steps

4 hours

1

First start with the ragù. Heat oil in a pan. Cook the carrots, onions and celery until soft. Then add the mince and brown. Now add wine and let it evaporate
2

Add passata along with a glass of water. Season with salt and pepper and leave to simmer for 2-3 hours. Stir occasionally, add more water as needed
3

After a while, prepare the bechamel. Gently heat milk in a pan. In another pan, melt the butter. Remove butter from heat and gradually add flour mixing strongly to remove lumps
4

Now gradually add the milk. Stir continuously on a low heat for about 5 mins. Add salt and nutmeg
5

When your ragù is ready it should be quite dense. Add milk, stir and set a side. Now preheat oven to 170. Get a roasting tin more or less the same size as the pasta sheets. Put a little ragù and bechamel on the bottom. Add the first lasagne sheet on top
6

Layer up with ragù, bechamel and parmesan until all ingredients are finished. For the top and last pasta sheet, cover it with bechamel and parmesan
7

Pop in the oven for about 25 mins. Leave to rest for 15 mins before serving. You could batch cook this, make the day before and reheat or freeze it

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Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy

on August 31, 2020 05:34

Italy

Cookpad UK member and ambassador living in Italy.Check out my website! www.angiesitalianhomecooking.comGo follow me on...Instagram: angies_italian_cookingI love food, I love cooking. I've learnt how to cook different things but especially how to cook Italian food. I've been living in Italy for a number of years now. My Italian husband approves of my cooking so I can't be too bad in the kitchen! If anyone has a question or recipe request, feel free to ask :) I aim to share my Italian cooking, entwined with a few other recipes. If you bookmark my recipes, please give me a like or a comment. Thanks :) Fluffy XXX